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Smoky Chicken Wings by Ed Fisher (Founder of Big Green Egg)
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Chicken Wings | Chicken wings | 2 kg |
| BBQ sauce (homemade) | As needed | |
| Brine | Onion | 1 |
| Garlic bulb | 1 | |
| Ginger | 2 cm piece | |
| Rosemary sprig | 1 | |
| Water | 200 ml | |
| Fine sea salt | 80 g | |
| Cardamom pods | 15 | |
| Mace | 4 pieces | |
| Black peppercorns | 20 | |
| Cloves | 6 | |
| Chili flakes | 1 tbsp | |
| Fennel seeds | 1 tsp | |
| Rub | Vadouvan (whole) | 30 g |
| White peppercorns | 10 g | |
| Ground cumin | 5 g | |
| Indian curry powder | 30 g | |
| Smoked sweet paprika | 20 g | |
| Ground ginger | 10 g | |
| Mustard seeds | 5 g | |
| Ground nutmeg | 5 g | |
| Ground garlic | 5 g | |
| Celery salt | 20 g | |
| Brown caster sugar | 30 g |
Steps
Preparation steps:
- Peel and dice the onion for the brine. Halve the garlic bulb crosswise. Finely chop the ginger. Finely chop the rosemary sprig.
- Heat 200 ml water with the sea salt until the salt has dissolved. Remove the pot from the heat, add 800 ml cold water, and add the remaining ingredients for the brine. Let it cool completely.
- Place the chicken wings in a bowl and pour the brine over them, ensuring the meat is completely covered. Refrigerate for 3 hours.
- Remove the chicken wings from the brine, pat dry with paper towels. Place in a bowl and refrigerate covered for 1 hour to allow the meat to dry.
Rub preparation:
- Grind the vadouvan, peppercorns, and cumin using a spice grinder or mortar and pestle. Mix all ingredients for the rub.
Cooking:
- Ignite charcoal in the Big Green Egg and heat to 150°C. If available, place the ConvEGGtor in the basket, place the stainless steel grid on top, and set up the 2-piece grid attachment.
- Take the chicken wings out of the fridge and sprinkle with rub (store remaining rub in a sealed container). Place the chicken wings side by side on the grid. Place two small pieces of applewood (if available) on the glowing charcoal and place the basket with the chicken wings in the Green Egg. Close the lid and let the meat smoke for about 60 minutes. The temperature will drop to about 100°C and should be maintained at this level.
- After 60 minutes, increase the temperature of the Green Egg to 140°C, continue cooking the chicken wings for about 30 minutes.
- Brush the chicken wings with BBQ sauce and increase the temperature to 180°C. Continue cooking for about 30 minutes, brushing with BBQ sauce every 10 minutes.
- Remove the smoked chicken wings from the grid and serve on a platter.